A Chewy Oatmeal Raisin Cookie You're Going to Love

This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!

Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)

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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.

Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.

[alexsakhel]

I am a baker for over 40 years I made oatmeal cookies all my life, I tried your recipe and I can tell you I will be making your because it’s delicious and you did a good job explaining the recipe, the only thing I change I double the molasses and the cinnamon.

[kissimmeedisney]

Just WOW! I was a little skeptical because I have never made oatmeal raisin cookies before. I have only had the "store made" kind. These were a complete hit! Making them for the holidays as a new "tradition" Thank you for the great, fast and clear video!

[ashleyrunck]

You do not have the followers or views you deserve. Your recipes have never disappointed me. Some of my favorite recipes have come from your channel. These cookies are delicious!! 😋. Big thanks from me and my family!

[mistyize]

I found this recipe to do a sort of Mashup to try and reproduce a specific cookie my father in law made for my husband as a kid. He only made these cookies to go hunting, and it's kind of a trail mix in cookie form, if you will. Hubby wanted to test me since we live a ways from his father now, and so here we are.

I've made these a few times already, and instead of JUST raisins, he has me put in 2 cups of mixed dried fruits. Raisins, white raisins, cherries, cranberries, chopped up dates, and apricots. I left everything else exactly the same, and MY GOODNESS these cookies! Even though I put an extra half cup of fruit in them, they stay together, they're nice and chewy, and EVERYBODY loves them! My husband immediately went and bought POUNDS of dried fruit to make this a thing. I can't wait to lay a few on my father in law this deer season, if I see him. 😂 Thank you so much for posting!

[Stewart-lllu]

Really great recipe - best cookies I have ever made. Thank you so much

[missmiller]

I made these and took suggestion of doubling the molasses and cinnamon from a previous commenter and also only had quick oats., , well, these came out so delicious and I don’t even like raisin oatmeal cookies, made these for a neighbor, but happy to say I will be making these in the future again., thank you for sharing this recipe😊

[foodforestretirement]

I'm a 63 year old single man and I was looking for that one snack as to replace my sweet tooth store runs. These are awesome! Thank you 😊 💓 My guilt is gone from accumulating plastic containers 😅

[lorismith]

This is the best oatmeal cookie recipe ever!! I have tried many and this is perfect! I use pecans instead of raisins.

[tentmakersrental]

Absolutely delicious!! I left out the molasses and corn starch because I didn't have it....and they still turned out GREAT! Thank you for sharing!!

[wilhelmina]

Made these last month and they were great! I’m back because I’m about to make them again.
I had baked some right away but had also frozen some dough balls and baked some more fresh on demand.
Fantastic.
I halved the recipe last time I think but there was no need for my caution.

[deborahsmith]

Okay I made these and it was a hit!!! I didn’t have molasses but used maple syrup instead. I’m making them again today. My family loves these cookies❤

[kdr]

These cookies turn out great. Love oatmeal raisin cookies. They have been my favorites as long as I can remember. I can cook anything, but I am not a great baker. But these were easy and turned out so good. It's just about perfect.

[melanieanderson]

This is a great recipe! I love the addition of molasses to the mixture. It really adds another dimension to this cookie. The cornstarch also helped hold the shape of these cookies. I was initially skeptical about the cornstarch, but it works. I made these today and posted about them on my IG account as well. We love these cookies. They are hard to stop eating!

[brianna]

I tried this recipe out and added a little more cinnamon and added 1/2 tsp of maple extract.. chilled my tester dough for like 2 hours and chilled the rest overnight and OMG! I ate my tester cookies SOO fast 🤣🤣 thanks!

[eldridgesmart]

Thank you so much for the video 👍🏾👍🏾. I love oatmeal raisin cookies. Your recipe is the best. Thanks for the tip about letting the cookies finish cooking out of the oven. I appreciate it. Take care ✌🏾

[bruceacphoto]

tyvm for your SUPER efficient & engaged recipie delivery!!!

I will b scrolling for additional options, cuz yours came up first.
The hand mixing is a priority
For now...U r at THE TOP of the list.
Just SUPER splendid, u r !!!

[elgiacomo]

Drizzle these with a basic vanilla glaze and they're elevated to a whole other level!

[laurenbrown]

Just made these for dessert. Best oatmeal raisin cookies ever!

[Surr]

Just made these, the smell in my kitchen and the drooling family members says it all. I need to double the recipe from now on, LOL. These are amazing! The molasses adds a great touch! I did add a bit more cinnamon, and I also added a 1/4 tsp. nutmeg to the dry ingredients.

[CesarGarcia-er]

The best oatmeal cookies I’ve had. Thank you very much